Skeletal muscle is susceptible to oxidative deterioration due to a combination of lipid
oxidation catalysts and membrane lipid systems that are high in unsaturated fatty acids. To …

Oxidation of lipids is a major cause of deterioration in the quality of muscle foods and can
directly affect many quality characteristics such as flavor, color, texture, nutritive value, and …

Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …

Lipid oxidation is one of the main factors limiting the quality and acceptability of meats and
meat products. Oxidative damage to lipids occurs in the living animal because of an …

Lipid oxidation is a major cause of deterioration in the quality of muscle foods. Oxidation
leads to the production of off-flavours and odours, reduction of polyunsaturated fatty acids …

Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food
Chemistry, Composition, and Analysis provides insight into the vast body of scientific …

The earliest discovery of an oxidation product of cholesterol from a natural source was
reported in 1940. Additional discoveries of cholesterol oxidation products (COPS) in edible …

Changes at consumer level, as well as an image decline of the meat sector, resulted in
considerable decreases of fresh meat consumption. Consumer orientation is considered as …

Dietary supplementation of livestock with vitamin E results in improved quality of meat
subsequently obtained from these animals. The effect is especially noteworthy in cattle, in …

Thirty Iberian× Duroc pigs allotted in groups of ten animals were fed in three traditional
different management systems ('Montanera'(MO), fed on acorns;'Recebo'(RE), fed on acorns …